seafood

Alleged groping oyster shucker could face drug charges, deportation

adamg — Tue, 17 Jan 2012 18:57:53 +0000

An oyster shucker charged with fondling a waitress at Durgin-Park skipped court, then got a new job shucking oysters at the Union Oyster House, where he was nabbed as part of a drug investigation. Meanwhile, ICE wants him as a possible illegal immigrant.

Fish heads, fish heads, write 'em up, yum

adamg — Wed, 11 Jan 2012 13:06:38 +0000

Richard Auffrey reports that a company called iPura is once again offering a $1,000 prize to the local blogger/tweeter who best captures the raging glory that is the awesome world of seafood products and services at the annual International Boston Seafood Show in March.

Mmm, Ex-Lax fish

adamg — Sun, 23 Oct 2011 12:11:57 +0000

The Globe reports that not only do many restaurants around here not serve you the fish they claim they do on their menus, they seem to think that's just fine.

All 23 white tuna samples tested as some other type of fish, usually escolar, which is nicknamed the "ex-lax" fish by some in the industry because of the digestion problems it can cause.

Californians should leave lobster rolls to trained professionals from Gloucester

adamg — Mon, 11 Jul 2011 17:07:43 +0000

Joey's butter gets melted by a couple of women in California who posted a lobster-roll recipe that includes (you are sitting down, right?) lettuce, paprika and, almost worst, jalepeno peppers.

But what really turns Joey's face red is their suggestion that frozen lobster tails are an acceptable substitute for the real stuff:

What is wrong with people??? ... Really now???? You’re gonna go and say that frozen lobster tails are in any way shape or form equally as delicious as fresh shucked meat? Oh No You Diin't

New alternative for people who've already done the Sam Adams tour

adamg — Thu, 12 May 2011 18:50:09 +0000

Adam Castiglioni reports Legal Seafood will offer tours of its fish processing and testing plant on the South Boston waterfront every Thursday morning June through August for $7 (proceeds go to the Boston Harbor Assocation). No sandals or flip-flops allowed.

Ever wanted to run a harborside restaurant?

adamg — Thu, 24 Mar 2011 16:32:30 +0000

Adam Castiglioni reports the owners of Scup's in the Harbor in East Boston are looking for somebody to take over their operations due to a medical emergency - just as they were getting ready for their April 1 re-opening.

Trusting Roger Berkowitz

adamg — Wed, 26 Jan 2011 13:36:42 +0000

Richard Auffrey partook of Legal Seafood's "banned" dinner last night, explains that he came to trust Legal's Roger Berkowitz on why Legal isn't destroying the world's fishing stocks:

So, at this dinner, one of the most important questions to me was: Can Roger Berkowitz be trusted? Roger is intelligent, personable, witty and charismatic so it is very easy to like him. Yet he also had plenty of answers concerning sustainable seafood issues and they sounded reassuring. He comes across as sincere in his advocacy of sustainable seafood, desirous of promoting the best scientific evidence. Sure, he is also a savvy businessman, but falsity on this issue could easily backfire on him and tarnish his reputation. It seems to make much better sense for him to truly be a proponent of sustainable seafood.

Globe running out of ideas on how to beat the heat?

adamg — Sat, 24 Jul 2010 18:29:12 +0000

As the Outraged Liberal notes, one of the Globe's suggestions for beating the heat today is to go to Wulf's Seafood in Brookline and stand there watching the owner chop up fish.

Restaurant news: Faneuil Hall steak place going belly up, seafood place planned for small downtown street

adamg — Wed, 24 Feb 2010 16:40:32 +0000

If you've been wanting to try Plaza III at Faneuil Hall, you better hurry. The place is $175,000 in arrears on its rent and the marketplace's owner - itself in bankruptcy - plans to replace it with an Anthem lounge-type restaurant, roughly along the lines of the nearby Houston's.

The Boston Licensing Board will decide tomorrow whether to let the restaurant's current owner transfer its liquor license to Anthem, which hopes to open up fully by May. Attorney Dennis Quilty told the board today Plaza III has had "a very long bad run of it" - downtown Boston just couldn't support so many steak places.

Also tomorrow, the board will vote on a request for a beer and wine license for the Barracuda Tavern, a proposed seafood restaurant at 15 Bosworth St. - the site of the old and infamous Hank's Tavern, near Cafe Marliave. The proposal has the enthusiastic support of city councilors Sal LaMattina, Steve Murphy and Rob Consalvo. "There's three city councilors here looking for a new restaurant," LaMattina told the board.

A CSA for shrimp

adamg — Fri, 04 Dec 2009 02:05:57 +0000

Cape Ann Fresh Catch is running a shrimp share - pay in and get a share of the shrimp catch - delivered to a dock in Gloucester.

The best lobster rolls in Boston?

adamg — Tue, 03 Nov 2009 12:48:32 +0000

The Urban Mechanic gladly pays the tunnel tolls to get to Belle Isle Seafood in East Boston, adds:

... While locals may not give much thought to the ignorance of their fellow Hubsters on the mainland, any half-serious, self-respecting foodie in Boston should pay serious attention to this neighborhood. Seriously! ...

He qualifies the fish

adamg — Tue, 21 Jul 2009 14:13:24 +0000

Good Morning Gloucester interviews a Gloucester fish inspector. Click on the "movie poster" and be prepared for some graphic scenes of fish guts.

It was the spitting kitchen worker that put her over the edge

adamg — Fri, 12 Jun 2009 13:05:46 +0000

The Young Sophisticated Foodie explains why she won't be returning to the Chart House.

Great Bay to dry up

adamg — Wed, 27 May 2009 17:13:53 +0000

Boston Restaurant Talk reports the seafood place at Kenmore Square's Hotel Commonwealth is closing this week.

Earlier:
Aujourd'hui deviendra Hier.

That's some herring sucker

adamg — Thu, 26 Feb 2009 21:59:14 +0000

Capt. Joe posts a photo of a Gloucester boat's submersible herring pump attachment, which:

[G]gets lowered into the water over the side of the boat to suck the herring out of the net and into the hold of the boat where the fish is refrigerated in cold water to keep it fresh and the best possible product it can be for packing.